1. We don't "brown" braised meats, we sear. That was a horribly weak sear. I understand you were using butter and may not have wanted to induce smoking, but next time just use oil and crank the temp to high. That sear is very, very important.

2. Don't use "broth." Most of the time broth you get in a store is salty garbage. If you can find it, go for stock. Other than that, very nice piece.

Thought I was an expert with osso buco until I saw an italian-born home cook add an anchovy early on to the browning sauce. It works. Anchovy is a flavour bullet! You don't actually taste or want to taste anything fishy. It adds depth of flavour, or is simply a flavour enhancer...not sure which.

Anchovy may be the natural mono-sodium glutamate of slow cooked meats - but without the bad connotations. It's been used in rich dark sauces like Worcestershire forever, so clearly something is going on.

Wouldn't bother going out to buy anchovies, but if you've got some handy then be bold and give it a go.

My family is from northern Italy and I grew up eating Osso Bucco. We use beef shank, which is far cheaper than veal. The flavor can also stand up better to a red wine instead of white. Brown beef heavily in olive oil. We use more carrot and onion in the mirepoix, no tomatoes, add an anchovey to the broth, and use only stock. Serve over parmesean polenta. We add the gremolata as a garnish over the whole dish.

I've braised in the oven, on top of the stove, and used a crock pot. The only difference is the crockpot doesn't reduce the broth as well. I've done single layers and stacked layers for more portions with no change in results. Just keep your kettle covered.

It is rich and satisfying in small portions, and costs maybe $10 US for a family of four.

I'm preparing ossobuco as I write this (and I'm also an engineer!) This is a splendid dish. I note all the prominent websites with ratings show five stars for their recipes--not surprising. My preparation is similar to yours, but I'm using a light red wine (Pinot Noir) tonight. I once tried a big Cabernet, but thought it was too much. I also go heavy on the veggies. An hour into cooking, the meat is still on the tough side, but the sauce is already silky and rich. I'll make saffron risotto to accompany. Thanks, Michael!

I have been making ossobuco successfully for many years. here are some comments: I found a good source of pale veal for ~$5/lb. I get incensed by the outrageous prices for inferior shanks that some fancy stores get away with. This is a poor person's meat/dish even though it is wonderful. Humble cuts often are elevated by elegant preparations. I do not agree that any shank will do. Pale veal becomes very delicate succulent melt-in-your-mouth meat that you can't achieve with other meats. Not that they aren't good - just not the same. I add a fennel to my vegetable mix. I use white wine, chicken broth and some meat glaze I save from broiling beef. If it is needed I use a small squeeze of anchovy paste I keep in the fridge for when I need a bit of umami. I use silver thyme, a bit of oregano and sometimes a bit of basil and or tarragon if they are around fresh and a bay leave. I use plum tomatoes some fresh, some canned. I find if you cook it, let it cool, then reheat, the flavor improves.

hi! this is great. i made ossso buco in a similar way, however i served it with a really rich risotto. it turned out fantastic and a big success with my friends!!! we made a video of the whole process, have a look at it

I bought veal shanks for this and was told that the center cut shank is a better cut than the shoulder cut. Since this was my first attempt, I went with the butcher's advice and it was good. My friend thought it was a way to charge me more for smaller size pieces. What's your opinion on this? I'd like to be sure I'm getting the best price on the best cut. Thanks!